Lisa and I made a trip to the Fulton farmer's market and picked up some of the first sweet corn of the season. Tomatoes are coming along. Our market has always been a little heavy on crafts and music and light on actual food.
Then we went back to Danamay Farm for some more u-pick berries. The blueberries are finished, and the blackberries are not quite as plentiful as two weeks ago, but it didn't take us long to add another 7.5# of blackberries.
It is great to have Allison home, if even for a few days. We took the opportunity Saturday to collect some Allison Elderberries. The berries didn't progress as much as I thought they would in the past week, but we got about 8#. I think we are up to around 13#. My goal is 20#. The plan will be 15# in a straight elderberry, 15# of blackberries in a straight blackberry, 5# elderberry + 10# blackberry in a blend, all using a cold soak. Then, saving off the seeds/skins from these batches, I'll do a second run rosé. Now I still need to figure out what to do with the blueberries.
Earlier this week we tried a 375ml bottle of the 2014 hibiscitrus wine. This wine is over-the-top fruity and floral, a great summer wine. So again, we are in full hibiscus-flower-collection mode. Unfortunately one of the pots blew over in a storm a couple of weeks ago and broke. Saturday I attempted a repair with some 2-part epoxy and a strap clamp. I do it for the wine.
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| The freezer is getting full! |
Lisa hates beets. I'm not generally a fan...they are like the pineapple of the root vegetables in a way. Just like pineapple doesn't share space in a fruit salad, beets don't share space in a roasting pan. They turn everything purple and are just generally obnoxious. But pickled beets, that might be a different thing entirely. I made a go at pickled beets yesterday.
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| Pickled beets, with red onions for garnish |
Finally, after about 5 years, it appears that this is really a thing.
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| Black sapote, chocolate pudding fruit |
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